Coffee Origin:
Uganda, Mbale District

Coffee Species:
Arabica

Coffee Varietal:
SL14, SL28

Coffee Elevation:
1,350 - 2,100 M

Coffee Farm/ Producers
Mt. Elgon

Coffee Roasting Date, Roaster
Square One Coffee - 5/26/2015

Coffee Processing:
Washed

The beans have the fragrance of coca powder, blue corn, dried apricot, prune, cinnamon, blanched almond, white honey, turmeric, green curry, brown mustard seed, and black sesame seeds

The grounds have the fragrance of long pepper, prune, dill sees, toasted hazelnut, roasted coca nibs, orange zest, black cardamom, cream, honey, baked cinnamon, brown butter, coconut husk, and Hungarian paprika

The aroma of this coffee is of prune, black sesame seed, bittersweet coca powder, black cardamom, blanched hazelnut, turmeric, coconut husk, lime leaf, tamarind and smoked paprika

This is a medium light body with a delicate juicy start but more of a watery consistency

This is a medium acidity with a dry, and juicy forward like an Asian Pear like feel and characteristic

This cup has the flavors of lime leaf, black cardamom, prune, cinnamon, coca powder, roasted hazelnut, paprika, yellow curry, white honey, black tea leaf, and artichoke

As it cools notes of apricot, and honey come through along with Matcha, soil and the ever so slightest note of saffron

Back note of dill and cream

Coffee Origin: Ethiopia, Schilcho Woreda, Sidama

Coffee Species:
Arabica

Coffee Varietal:
Ethiopia Heirloom

Coffee Elevation:
1,750 - 1,850 M

Coffee Farm/ Producers:
Various Smallholder Farmers

Coffee Roasting Date, Roaster
Verve Coffee Roasters - 5/26/2015

Coffee Processing:
Wet-Process

The beans have he fragrance of grilled lemon, peach, cranberry cocktail, honey suckle, hibiscus, red apple, jacaranda blossom, bay leaf, papaya, sandalwood, almond, and strawberry

The grounds have the fragrance of sandalwood, almond, lilac, honeydew, roasted coca nib, blood orange, jacaranda blossom, leather, muted white pepper, and peach blossom

The aroma of this cup is of roasted coca nib, walnut, dried mango, sandalwood, blood orange, bay leaf, leather, peach blossom, dried strawberry and a hint of lemon zest

This is a medium body coffee that is smooth with a deep creamy mouth fell that lingers giving a sick coating

This is a high acidity coffee with a bright citrus forward note that is slightly dry and dull

The flavors of this cup are of caramel infused with blood orange, hibiscus, grilled lemon, roasted coca nib, walnut, cedar, dried red apple, coca powder, nectarine and cinnamon

As it cools the citrus comes through along with a dutch process coca powder. There is a savory component but very delicate. The nectarine is all but gone and there is dry cream note that is at the finish

Back note of cream like such as marshmallow or whipped cream